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Spicy Slow Cooker Black Bean Soup
Soup American

Spicy Slow Cooker Black Bean Soup

4.3

Prep
5 min
Cook
360 min
Total
365 min

Instructions

  1. 1 Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.
  2. 2 Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

By TOOBUSY2

Potato Soup a la Inge
Soup American

Potato Soup a la Inge

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

By Inge

Coach Vic's Cream of Tomato Soup
Soup American

Coach Vic's Cream of Tomato Soup

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
  2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Instant Pot Chicken Noodle Soup
Soup American

Instant Pot Chicken Noodle Soup

4.7

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add egg noodles, and simmer until tender, about 6 minutes.

By Fioa

Chicken Tortilla Soup in the Slow Cooker
Soup Mexican

Chicken Tortilla Soup in the Slow Cooker

4.6

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
  2. 2 Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
  3. 3 Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

By roxyjez

Homemade Vegetable Beef Soup
Soup American

Homemade Vegetable Beef Soup

4.6

Prep
10 min
Cook
345 min
Total
355 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
  4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Slow Cooker Spaghetti Squash Soup
Soup American

Slow Cooker Spaghetti Squash Soup

4.6

Prep
300 min
Cook
20 min
Total
320 min

Instructions

  1. 1 Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
  2. 2 Cook on Low for 5 to 6 hours.

By CPolencheck

Caldo de Pollo
Soup Mexican

Caldo de Pollo

4.8

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
  3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
  4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
  5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
  6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Slow Cooker Beef Barley Soup
Soup American

Slow Cooker Beef Barley Soup

4.5

Prep
20 min
Cook
370 min
Total
390 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
  3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
  4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
  5. 5 Stir in thyme just before serving.

By HCHImCBb

Autumn Lentil Soup
Soup American

Autumn Lentil Soup

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
  2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit

Chicken Rotini Soup
Soup American

Chicken Rotini Soup

4.3

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Fill a large pot with water. Add bouillon cubes and bring to a boil. Add rotini and cook until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  2. 2 Combine chicken broth and water in a large pot over high heat. Add chicken, celery, carrots, and onion; bring to a boil. Stir in pasta, reduce the heat to medium-low, and season with onion powder, garlic powder, salt, and pepper. Simmer until vegetables are tender and chicken is no longer pink, about 20 minutes.
  3. 3 Serve immediately.

By JULIESLP

Slow Cooker Loaded Potato Soup
Soup American

Slow Cooker Loaded Potato Soup

4.8

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
  2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
  3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
  4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
  5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ginger Beef Noodle Soup
Soup American

Ginger Beef Noodle Soup

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Jersey Fresh Tomato Soup
Soup American

Jersey Fresh Tomato Soup

4.8

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Place tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth, sugar, and salt.
  2. 2 Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk, whisking continuously until thickened and smooth, about 5 minutes.
  3. 3 Stir milk mixture into the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

By SHORECOOK

Salmon Chowder
Soup American

Salmon Chowder

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
  3. 3 Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
  4. 4 Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

By KENULIA

Navy Bean Soup
Soup American

Navy Bean Soup

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
  3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Pressure Cooker Corned Beef
Dinner European

Pressure Cooker Corned Beef

4.7

Prep
10 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
  3. 3 Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  5. 5 Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.

By Christina

Real Homemade Bologna
European

Real Homemade Bologna

3.4

Prep
15 min
Cook
60 min
Total
1515 min

Instructions

  1. 1 In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
  3. 3 Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

By DEBBIEBROOK

Natalie's Amazing Irish Mashed Potatoes
Dinner European

Natalie's Amazing Irish Mashed Potatoes

4.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
  2. 2 Mash potatoes with a potato masher or an electric mixer on low in a bowl until smooth.
  3. 3 Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes.
  4. 4 Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.

By Natalie Herr

Curried Cottage Fries
Dinner European

Curried Cottage Fries

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
  3. 3 Bake in preheated oven until tender, about 20 minutes.

By Melaknee

Mushroom Onion Matzo Kugel
Dinner European

Mushroom Onion Matzo Kugel

4.1

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
  2. 2 Place a colander in the sink. Add farfel to colander; pour boiling water over it.
  3. 3 Sauté onions and mushrooms in oil in a large skillet; stir in dill, garlic powder, salt, and pepper. Remove from heat; stir in farfel.
  4. 4 Bake in the preheated oven for 1 hour.

By NIBLETS

Deep-Fried Calamari Rings
Appetizer European

Deep-Fried Calamari Rings

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir flour, 2 teaspoons salt, paprika, garlic powder, and black pepper together in a shallow bowl.
  2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Press calamari rings into flour mixture until evenly coated, shaking off excess.
  4. 4 Fry calamari rings, in batches, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Sprinkle with salt. Serve calamari with cocktail sauce and lemon wedges. Repeat with remaining calamari rings.

By Shelby

Homemade Worcestershire Sauce
Pantry European

Homemade Worcestershire Sauce

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds.
  2. 2 Cool to room temperature before serving.

By mlally

Halushki
Dinner European

Halushki

4.0

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Sprinkle pork chops with garlic powder, salt, and pepper. Grease a large saucepan or deep skillet and place over medium-high heat. Cook pork chops and onion in the hot saucepan until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. Remove pork chops to a plate and set aside.
  2. 2 Add 1/4 cup water to the saucepan while scraping the browned bits of food off the bottom with a wooden spoon. Place cabbage into the saucepan and allow to cook down completely, stirring occasionally.
  3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and mix butter into cooked noodles.
  4. 4 Chop pork chops into bite-sized pieces. When cabbage has cooked down, add pork and noodles; mix until well combined.

By Kris

Polish Meat and Potatoes
Dinner European

Polish Meat and Potatoes

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

By Christopher Shorts

Air Fryer Spanish Potato Wedges
Dinner European

Air Fryer Spanish Potato Wedges

4.5

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
  2. 2 Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
  3. 3 Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
  4. 4 Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
  5. 5 Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

By lutzflcat

Mediterranean Crusted Chicken
Dinner European

Mediterranean Crusted Chicken

4.3

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
  3. 3 Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
  4. 4 Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

By Suzanne

Polish Stuffed Cabbage
Dinner European

Polish Stuffed Cabbage

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely.
  2. 2 Remove the hard outer vein from the leaves.
  3. 3 In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well.
  4. 4 Place a small amount, about the size of your palm, into the center of a cabbage leaf.
  5. 5 Fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  6. 6 Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

By Christa